Tabouleh. One of the great dishes of the world, unknown and unappreciated by many. It originated as a southeast Mediterranean/middle eastern dish and has now, like most wonderful dishes, become a global staple for many.
It’s simple, healthy (probably one of the healthiest things you can eat) and absurdly delicious. My version is almost a replica of the classic with the addition of dried dates, which I think gives it that ‘special’ over the top taste and mouth feel that makes a dish worth keeping and making over and over.
To make this properly, you will need to give your knife a workout, but the ‘cooking’ itself is minimal. Try serving this (as shown above) with hummus, white cheese and a healthy lean protein of your choice.
I make this exact version at least once a week:
Prep time: 30 min
Inactive time: 1 ½ hrs
Makes 6 portions
1 cup bulgar wheat
½ bunch curly parsley, leaves only
1 bunch mint, leaves only
1 English cucumber
1 small red onion
¼ cup toasted sliced almonds
half cup pitted dates
juice of 2 lemons
2 small ripe tomatoes
good quality extra virgin olive oil
Cook the bulgar following the package instructions (or like you would cook brown rice). Once cooked, leave at room temp, covered, until cool. While it is cooling, rough chop the parsley and mint and place in a large mixing bowl. Small dice the onion, cucumber (I discard the cucumber seeds- too much moisture- but you can leave them in), and tomato (again, I do not use the seeds, they add bitterness to the dish). Add everything to the mixing bowl. Rough chop the dates and add along with the almonds.
Once the bulgar is cool enough, add to the mixing bowl, season with salt, pepper, lemon juice and olive oil and mix thoroughly. Check and adjust seasoning. Serve cool.
It’s that easy. Enjoy.